Some important news for the Egg lover

A new study on dietary cholesterol and eggs, reveals that people who eat more than 3 eggs a week have a higher risk of cardiovascular disease, heart attacks and strokes, than people who eat 2 eggs a week.

Cardiovascular disease is caused by arteriosclerosis; which is the buildup of fat, cholesterol and other substances on the lining of the vessels causing clogging. This buildup causes the vessels to become blocked leading to strokes, heart attacks and other vascular diseases.

Essentially, the higher the cholesterol content of food, the higher the risk of cardiovascular disease. The daily recommended intake of cholesterol is 100 to 300mg per day.

1 egg contains 187 mg of cholesterol, all of which is found in the yolk. The egg white does not contain cholesterol.

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Key points:

  • Limit eating of eggs to no more than 2 eggs a week
  • Avoid eating the egg yolk (the yellow part of the egg)
  • It is ok to eat the cooked egg white

Written by Dr. Ngozi Onuoha

Image by Godaddy stock photos

Reference

Zhong VW, Van Horn L, Cornelis MC, et al. Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality. JAMA. 2019;321(11):1081–1095. doi:10.1001/jama.2019.1572

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